Our farms are all environmentally sustainable and foster a variety of pasture, including lush grass, valley bushveld, thornveld and forest. This combination aids soil fertility and ensures a rich and diverse diet for our Wagyu cattle.
DENYS SHARES INSIGHTS ON OUR WAGYU
At Zuney Wagyu, we understand that today’s informed consumer wants to know where and how products have been produced. We endeavour to fulfil these demands set by consumers by treating our cattle humanely. Our cattle are free-roaming and receive no stimulants, hormones or antibiotics to promote growth. This low-stress environment has a direct impact on the quality of our beef. Combined with superior genetics and the correct nutrition, the consumer is guaranteed an ultimate eating experience.
Our main focus is to maintain the standards set by the Wagyu Society of South Africa (WSA) and to fulfil the Certified South African Wagyu Beef (CWB) programme, as well as international best practices on cattle breeding. As part of our CWB Certification, we ensure quality Wagyu products and integrity to the customer. As per the guidelines set out for the CWB Programme, the minimum marbling score is 3. We are proud of our marbling score that ranges from 4 to 7.
Zuney Wagyu uses a locally recognized abattoir or an export accredited facility in East London to harvest our steers.
OUR WAGYU CATTLE
Zuney Wagyu focusses on cross-breeding Japanese Black full blood bulls onto black and red Angus cows. We focus on using high content Tajima bulls onto Angus cows. On these F1 females, we use Kedaka and Fujiyoshi bloodlines to maintain growth and milking abilities in the female herds.
Our main herd sires are BA130936 which is an Itoshigenami son from a Tajima background. Our CP130308 is a Fukutsuru 004 son which produces growth. We have recently acquired Wasabi FG12001 which is an Itoshigefuji147 son which will produce good growers and milk. Tamarind T4 Kanadagene is also used mainly on F1 females to produce marbling, growth and a good eye muscle. Sanjiro 5U, Michifuku grandson has been used on pure Angus cows to produce great females and steers for our discerning customers. At the moment the bulk of our harvesting is F1 as well as F2.
THE HARVESTING PROCESS
Through years of experience, we have mastered the art of breaking down the carcass in a professional and efficient manner by utilising the lesser known cuts (for example, skirt steak, flank steak, denver steak, flat iron). We harvest our steers mainly between 30 to 36 months of age. Experience has shown that harvesting closer to 36 months produces excellent marbling scores of 5 to 7. These results are achieved especially on the Itoshigenami progeny. We strive to have a live weight of around 750kg and higher before harvesting resulting in carcass weight of around 450kg to 470kg. Our carcasses generally dress higher than 60%.
Each animal is fed on a starter diet from 60 days of age. After weaning, calves receive a grower diet to reach 400kg. This takes place on pasture while cattle roam freely and have access to natural grass. The finisher diet is the final phase in the 1080-day process. The final phase of feeding also takes place on pasture.
After harvesting, our Wagyu carcasses age in a cold room for between 10 and 14 days before the processing phase begins.
Cuts: Between 30 to 40kg of a Wagyu carcass consists of steak whilst other artisanal cuts consist of about 20 to 40kg of steak. Bones and fat constitute around 120kg resulting in about 220kg of trim beef. This product is used to produce mince, sausage and patties of which patties constitute the largest portion.
We are passionate about sustainability and use the whole carcass. We pride ourselves in producing a sought-after beef patty. Our efforts support our pasture to plate policy.
Tried & Tested! Over the last five years, our flagship patty has now completed a full circle in the tried and tested process. The natural ingredients of our patties result in a high-quality gluten-free product. Taste differentiates our quality patty from all other competing products.
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